How to make Indian Lentil Dahl

Lentils are a delicious source of vegetarian protein and fibre, plus they are incredibly cheap, easy to cook and will keep you feeling full for a while. 
These fantastic pulses work well in soups, stews and curries. Last week I didn’t have many ingredients at home for dinner so needed to make do with what was in the cupboard and I just had to share the result with you: Indian Dahl. I used a few of my favourite spices, including TURMERIC which is famous for its anti-inflammatory properties as well as so many other health benefits – click here to read my post 7 Mind-Blowing Facts About Turmeric.
I used a
1 cup (200g-250g) red lentils, pre-soaked for 2-8 hours
2 tsp turmeric powder
2 tsp cumin powder
1 tsp ground coriander
1/2 tsp cayenne powder or chilli flakes
1/2 tsp cinnamon
2 tbsp lemon juice
1 onion, chopped
2 cloves garlic, sliced
2 tomatoes, chopped
1 tbsp coconut oil
Optional extras: mushrooms, cherry tomatoes, chickpeas
Place lentils in a pan covered with cold water.
Bring to the boil then reduce to a simmer, add the turmeric and coconut oil and stir well.
In a separate pan, melt the coconut oil and fry the onion, garlic, tomatoes and remaining spices (cumin, coriander, cinnamon, cayenne/chilli).
Stir the fried mixture into the lentils and add lemon juice.
After 15-20 mins of simmering, remove from the heat. 
Serve with a side of rice and green veggies for a warming, balanced meal.
Let me know if you guys make it, or if you have any other favourite Indian inspired dishes! 

Eli Brecher
Eli Brecher

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